Bacalao con tomates tradicionales asados, alcaparras y aceitunas

Ingredientes

• 1 pint heirloom cherry tomatoes (, halved)
• 1 small shallot (, thinly sliced)
• 1/4 cup olives (, sliced)
• 1 tablespoon capers (, drained)
• 2 tablespoons olive oil
• 3 tablespoons Marukan Lite Seasoned Vinegar (, divided)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes ((optional))
• Kosher or fine sea salt and black pepper (, to taste)
• 2 (6-ounce) cod thick cod filets
• 1 tablespoon fresh parsley (, chopped)
• Lemon wedges (, for serving)

Preparación

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a baking dish, toss the halved heirloom tomatoes, sliced shallot, pickled olives, and capers with 1 tablespoon olive oil, 2 tablespoons Marukan Lite Seasoned Vinegar, oregano, red pepper flakes, salt, and pepper.

3. 3

   Roast for 5 minutes, until the tomatoes are softened and slightly caramelized.

4. 4

   Pat the cod fillets dry and season both sides with salt and pepper. Add to the tomatoes and continue to bake for another 10 – 13 minutes

5. 5

   Drizzle with the remaining tablespoon of Marukan Lite Seasoned Vinegar.

6. 6

   Garnish with fresh parsley and serve with lemon wedges.